Easy And Tasty Chicken Pasties

Martha Price


I have always loved beef or chicken pasties, but rarely made my own until I came across and adapted this recipe from an old 1978 Woman's Day magazine. It is easy and quite flavorful. If you do not care for the ingredients listed, substitute your own.
They are a snap to make, and even taste good cold.

pinch tips: Flour, Eggs & Breading Techniques



4 - 6


5 Min


25 Min




1 pkg
2 crust ready made pie crust
1 c
finely chopped, cooked chicken
1 c
peeled, and finely chopped celery
2 Tbsp
minced green onions
2 Tbsp
minced stuffed green olives
1/4 tsp
salt (or to taste)
1/4 tsp
black pepper (or to taste)
3 Tbsp
mayonnaise (or enough to bind)

Directions Step-By-Step

On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.
Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy!
*I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #quick, #snack